Brewing effect on levels of biogenic amines in different coffee samples as determined by LC-UV
| Autor: | Donatella Restuccia, Nevio Picci, U. Gianfranco Spizzirri, Giuseppe Cirillo, Ortensia Ilaria Parisi |
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| Rok vydání: | 2015 |
| Předmět: |
Biogenic Amines
Serotonin Hot Temperature Food Handling Spermidine Tyramine Spermine Coffea Coffee Analytical Chemistry chemistry.chemical_compound Cadaverine Phenethylamines Putrescine Food science Derivatization Chromatography High Pressure Liquid Roasting Dansyl Compounds Chemistry business.industry General Medicine Seeds Brewing business Histamine Food Science |
| Zdroj: | Food Chemistry. 175:143-150 |
| ISSN: | 0308-8146 |
| Popis: | Eight biogenic amines (spermine, spermidine, putrescine, histamine, tyramine, phenylethylamine, cadaverine and serotonin) were determined by LC-UV after derivatization with dansyl-chloride in both ground coffee and coffee beverages obtained by different methods. In ground coffee, the most relevant amine was PUT, followed by SPD, HIS, TYR, CAD, SPM, PHE, and SER, with the total BAs content decreasing as the roasting degree increased. In coffee brews, the order was PUT, SPM, TYR, CAD, SPD, PHE, HIS, and SER, but at a very low level in comparison with the amount of BAs determined in roasted ground coffee. Beverages prepared by espresso, capsule, and pod machines had the lowest BAs contents, as a result of the thermal and physical stress imposed on ground coffee by these methods, while mocha contained the highest BAs amounts owing to lower pressure and longer brewing time. |
| Databáze: | OpenAIRE |
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